Solid state fermentation improves the quality of soy cassava diets

What is it about?

Soybean was used to enrich natural and solid-state fermented cassava for the formulation of complementary food. Solid state fermentation increased the nutrient density of the formulation. Cassava samples (containing 30% moisture) were fermented with Rhizopus oligosporus before the enrichment of some portions with either defatted soybean flour, or undefatted soybean flour. The ash content, average weight gain, and protein efficiency ratio of experimental animals fed solid state fermented cassava were the highest. The colour and aroma of solid-state fermented cassava samples were like that of naturally fermented cassava, but the texture of the naturally fermented sample was preferred when compared with that of solid-state fermented samples. The result shows that solid state fermentation and enrichment with whole soybean flour will greatly enhance the nutritional quality of cassava-based diets making them suitable for the improvement of food security in developing countries

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Photo by Loren Biser on Unsplash

Photo by Loren Biser on Unsplash

Why is it important?

Dependence on cassava diets causes malnutrition. Solid state fermentation of cassava improves it nutrient composition as well as nutritional quality. Further enrichment with whole soybean flour provides a food product which is suitable for use as complementary food.

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